Bacon Popcorn

Bacon Popcorn

47 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Jeannine
Recipe by  Jeannine

“This is a flavorful popcorn treat that makes your mouth water and disappears fast! If you toss the cooked popcorn in a paper bag, it helps to absorb any extra grease, and keeps kernels from falling to the floor. The leftovers make nice snacks for lunch boxes.”

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Ingredients

Adjust Servings

Original recipe yields 10 cups

Directions

  1. Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping.
  2. Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.

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Reviews (47)

Rate This Recipe
Marielena
96

Marielena

It's bacon grease and you don't need to refrigerate it. People have been leaving it in a thick cup on their stove's, for ages. I just wouldn't leave it longer than a month. Take a paper towel and cover it with a rubber band.

renee
71

renee

Made with 1/2 c. popcorn and 3 tbsp. bacon grease. Topped with 2 tbsp. of melted bacon grease and salt. very tasty, but next time I will add 1 more tbsp of bacon grease for the topping for more bacon flavor. very cool idea!

Sarah Jo
67

Sarah Jo

Yum-ay! I scaled this down to four servings for my boys and I. Simple and pretty straightforward. I omitted the cheese and bacon bits as the bacon grease would have been enough on it's own and stuck to plain salt. Surprizingly good. Would have never thought of using bacon grease to make popcorn!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 216 cal
  • 11%
  • Fat
  • 16.8 g
  • 26%
  • Carbs
  • 11.3 g
  • 4%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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